Pepper crusted short ribs

Serves 6

  1. 1 red onion, halved
  2. 1 galleon water
  3. 1 cup kosher salt
  4. 4tb sugar
  5. 2tb toasted coriander seeds
  6. 2tb toasted fennel seeds
  7. 3 fresh bay leaves
  8. 1 lemon, halved
  9. 3-bone center-cut short rib rack, about 8lb
  10. 1 cup + 2tb toasted black peppercorns
  11. 1/2 cup dry green peppercorns
  12. 4tb pink peppercorns
  13. 4tb white peppercorns
  14. 3 cups olive oil
  • Sear onion until blackened, about 8 minutes. Add to water with 3-9 and 2tb black peppercorns and brine for 2 days.
  • Simmer remaining 1 cup black peppercorns and 11-14 together for about 20 minutes, or until pink peppercorns can be smashed. Rest until room temperature and refrigerate for 12 hours.
  • Let come to room temperature. Remove peppercorns from oil and crush. Add enough oil as necessary to make a wet sand texture and rub onto meaty side of ribs. Reserve remaining oil for other use. Refrigerate ribs uncovered meaty side up for 12-24 hours or until rub hardens.
  • Place ribs in a dutch oven meaty side up. Cover with 2 layers of heavy-duty foil and lid and roast at 350 for 3 hours. Check bottom of oven every hour and add a bit of water if getting too dark.
  • Rest ribs in oven with the lid off for 1 hour. Remove bones. This can be done ahead up to 12 hours before serving. Sear room-temperature ribs meaty side down for 4-5 minutes. Transfer to a 400 degree oven for 15 minutes. Rest, cut into 2in pieces and serve.


  • 3 days ahead: Start brine
  • 2 days ahead: Make peppercorn confit
  • 1 day ahead: Apply rub
  • 5 hours ahead: Begin cooking

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